The combination of chocolate and raspberry is always popular, but around Valentine’s Day, it becomes more popular. The reason could possibly be the flavors themselves along with the alluring hues of raspberry red or pink against white or dark chocolate. Whatever the reason, this combination continues to be a favorite among friends and lovers alike.
These colorful bars boast a batter that is rich with butter, brown sugar, raspberry jam and two kinds of chocolate. Make enough to give as gifts and keep a few too. Package these in a pretty gift box with tissue paper and a pretty red or pink bow.
For best results, use high quality chocolate chips, like Ghirardelli, which can be found at Reasor’s.
Double Chocolate Raspberry Bars
- 2 sticks butter
- 1 (10 oz.) bag white chocolate chips
- 4 large eggs
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 2 cups flour
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 cup seedless raspberry jam
- 3/4 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup sliced almonds, toasted
Preheat oven to 325. Grease and flour a 13x9 pan.
In a large saucepan, melt the butter over medium-low heat until melted. Remove from heat and add the bag of white chocolate chips. Let stand for a couple of minutes before stirring.
In a mixer bowl, beat eggs and both sugars together on high speed until mixture is thick and has lightened in color, about 3-5 minutes. Stir in the flour. Add the butter mixture. Stir in the vanilla and almond extract. Spread half of the batter in prepared pan. Bake for 15-20 minutes or until golden brown.
In a small saucepan, melt jam over medium-low heat. Spread over the warm crust. Add the remaining white chocolate chips to the batter. Drop batter by spoonfuls over the jam layer. Sprinkle semi-sweet chocolate chips and almonds over all.
Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
Makes about 16 bars